The Flaky Vegan

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Catch 'em out, Vegan Chocolate Trifle Recipe!

Updated: Feb 18, 2019


Vegan chocolate trifle



We had a family meal last night - a mish mash of diners from the Meat And Two Veg Brigade, to me, a Flaky Vegan. I did a vegan spread with the optional concession of some halloumi and regular cheese, and rolled out this bad boy for pudding (we don't eat dessert in Lancashire!) I will confess to being a little apprehensive about how it would go down, and didn't actually tell them what was in it until they had tried it, but it was very well received and dad even had seconds!




Holland and Barrett dairy free chocolate


The ingredients are really easy to source so no faffing hunting items down, and is actually quite healthy too. The secret ingredient, the creamy, glossy star of the show.....AVOCADO! The vegan chocolate, I got from Holland and Barrett, it was on offer on top of the usual buy one got one free, so naturally bought two!


The avocados, I used Morrisons wonky ones, the riper the better so buy in advance and leave them to do their thing, it doesn't matter what they look like if they're getting mushed in a trifle, so no point splashing the cash on pretty ones.





The liqueur, I used an Aldi blackcurrant cassis that has seen a few Christmases come and go, and quite literally been left on the shelf, but any fruity one would work. I need to invest in a pretty presentation dish, but this would look good in individual sundae dishes too. This quantity serves around 6 people.


Ingredients


1 cup of plain flour

1 cup cocoa powder

1/3 cup sugar

1 1/2 cups soy milk

1 1/2 tbsps cider vinegar

2 tbsp vanilla extract

1 1/2 tbsps baking powder

400g frozen mixed berries defrosted, retain the liquid

1/3 cup fruity liqueur of choice

3 ripe avocados

1/3 cup maple syrup

25g vegan chocolate, grated


Method


Preheat oven to 200c


Add the flour, half of the cocoa powder, sugar and baking powder into a bowl and mix. In a small jug add the soy milk, vinegar, and half of the vanilla extract, give it a good stir and leave to stand for around 5 minutes, it should look a little curdled, so don't panic!



The sponge should be firm to the touch, but not crispy

Add the liquid to the dry ingredients and whisk until smooth, leave to stand for 5 minutes


Place a piece of baking paper onto a baking sheet and spread the batter evenly onto it. It doesn't have to be perfectly into the corners as it's getting chopped up anyway. Bake for 12 minutes


Whilst the sponge is baking, you might want to roughly chop some of the bigger mixed berries especially if there are some strawberries. Keep the defrosted juice with the berries and add the liqueur and mix.





When the sponge has cooled, cut into small rectangular, bite sized pieces and arrange at the bottom of the serving dish. Add the fruit and liqueur mix on the top, spread evenly and make sure all the sponge gets some of the liquid over it.




In a food processor, put the rest of the cocoa powder, the other half of the vanilla, the maple syrup and the avocado flesh. Whizz until smooth and glossy and until there are no giveaway green bits!


Spread this evenly over the fruit base, sprinkle the grated chocolate on and chill for at least an hour, then enjoy.....


Debbie






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